About Me

Saturday, April 19, 2014

Lemon White Chocolate Blondies

When I think about baking for Easter, I keep coming back to lemon flavored something. Lemon cakes, lemon quick breads, lemon bundts... I'm not sure why it is, but I associate lemon flavored treats with spring. This year, I'm making lemon white chocolate blondies.

I started with my brownie recipe, replacing the cocoa with more unbleached flour and the water with lemon juice.

Generally, I'm not a big fan of white chocolate chips. They're so sweet and really don't have a very complex flavor to me. But, because they are so sweet, I think they help to balance the tart lemon flavor of these blondies.

I started by removing the zest from two lemons and then juicing them.

I suggest that you mix the lemon zest in with the flour to prevent it from clumping. It's easiest to do this with your fingers.

The lemon flavor of these blondies is excellent. The chewy texture actually gets better with age. I suggest you make them the night before you want to serve them, at least let them cool completely, for several hours, before eating.Lemon White Chocolate BlondiesMakes 9 servings - Use organic ingredients whenever possibleZest from 2 lemons1/4 cup fresh lemon juice3 tablespoons water1/4 cup + 2 tablespoons sunflower oil1 1/2 cups unbleached sugar1 1/2 tablespoons ground flax1 1/2 teaspoons vanilla extract1 1/2 cups unbleached white flour3/4 cups white whole wheat flour (King Arthur)3/4 teaspoon baking powder1/2 teaspoon salt1/2 cup white chocolate chipsPreheat your oven to 350°Line an 8" pan with parchment paper and oil the sides.Remove the zest from two lemons.Juice the lemons and measure out 1/4 cup juice.In a bowl, whisk together the oil, water, juice, sugar, flax and vanilla for 1 minute.Mix together the flours, baking powder, and salt in another bowl.Mix in the lemon zest, breaking up any clumps.Stir in the white chocolate chips.Give the liquid ingredients another stir and pour into the dry ingredients.Stir until everything is combined.Put the batter into the prepared pan and spread it out evenly, it will be thick.Bake for 30-35 minutes.Remove from the oven and let cool 30 minutesLift the brownies from the pan and let cool for another hour and a half or better yet, overnight.